“Starting from the special need for natural food intake, which has a clear source of raw materials and a transparent production process for Jamie and Nieta Najmi’s first child, in 2011 a journey began to learn and make various kinds of fermented foods and drinks in the kitchen at home. Their interest in fermented dairy products led the couple to learn about the venerable traditions of natural cheese makers in Turnuru, New Zealand and Auvergne, France. At the end of 2015 by sheer coincidence, the couple was invited to participate in one of the markets The main organic product in Yogyakarta is the Kamisan Organic Market. That’s when Mazaraat officially started producing cheese and butter commercially on an MSME (Artisan) scale. Mazaraat Artisan Cheese believes that the best quality cheese can only be produced from the best raw materials and processed naturally in a natural way. good as well developed through ongoing research. For this reason, in 2017, Mazaraat Artisan Cheese decided to start opening workshops on natural cheese making in Yogyakarta, Bali and Jakarta to introduce
good production processes and raw materials for the people of Indonesia. The good relationship that has been established with culinary business actors and the media has also brought Mazaraat Artisan Cheese to several national and international events.”